This is a delicious alternative to bread, a recipe fine-tuned by my friend Cecily who has had much success with the low carb/ketogenic lifestyle. Erythritol is a low carb sweetener, a great alternative to sugar, and tastes great. You can find it in health food stores and on Amazon. Make sure it's organic because it's made from corn, so much of which is GMO.
Use the small size loaf pans, mini loaf pans, you can buy the aluminum throw away kind at the grocery store or find the real bakeware ones on Amazon. About 2 cups per pan. Use a good wipe of coconut oil and they will pop out pretty good. This recipe makes 4 loaves. I have also put them in muffin pans. Let cool and slice into 1 cm slices, then you can keep some in the fridge and freeze the rest. Freezes very well. Looks, tastes and feels just like real bread, just a little nuttier!! You can toast them up too!
For cinnamon or ginger loaf, add 1/3-1/2 extra cup erythritol and a heaping tablespoon of ground cinnamon and/or ginger.
1 1/2 c. almond butter
1/2 c. coconut oil
1/8 c erythritol
1 1/2 t. natural cider vinegar
1/2 c. ground flax
1/3 c. coconut flour, plus 1 T.
1 1/2 t. baking soda
1 t. sea salt
1/4 c. water
Using a stand or hand mixer, whip all the eggs well. Add the ground flaxseed and mix again. Be sure the coconut oil is liquid, maybe heat it very slightly to melt if you need. Add the rest of the ingredients and mix well.
Scoop two cups into each greased mini loaf pan, makes 4 loaves.
Bake 30 minutes at 350 degrees. Shorter baking time for muffins, check at 15 or 20 minutes, if toothpick comes out clean they are done!
They pop out of the pans easily. Allow to cool and then slice into 1 cm slices. You can share with your friends or freeze!